Garlic Butter Chicken Thighs
Treat yourself to tender Garlic Butter Chicken Thighs, an effortless recipe packed with comforting flavor, perfect for any night.
Ingredients
- 500 g Boneless Skinless Chicken Thighs
- ¼ teaspoon Salt
- ¼ tsp Black Pepper
- 2 tablespoon All-Purpose Flour
- 60 g Salted Butter
- 1 Shallot
- 6 Garlic Cloves
- 180 ml Dry White Wine
- ¼ teaspoon Salt
- ½ teaspoon Chili flakes
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Dried Oregano
- 80 g Salted Butter
- 1 tablespoon Parsley
Instructions
- Season the chicken thighs with salt and black pepper. Coat them evenly with flour, shaking off any excess.
- In a large skillet or frying pan, melt 60 g of salted butter over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add the shallot and minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the remaining salt, chili flakes, cayenne pepper, and dried oregano.
- Reduce the heat to low. Gradually whisk in the cubed salted butter, a few cubes at a time, until the sauce is smooth and slightly thickened.
- After the butter has melted completely, stir in the chopped parsley.
- Return the chicken thighs to the skillet, turning them to coat in the sauce. Simmer gently for another 2-3 minutes to heat through.
- Serve hot and garnish with chopped parsley before serving.
Notes
Coat the chicken lightly in flour: It helps create a nice golden crust and gives the sauce something to cling to. Too much flour can make it pasty, so just a light dusting is enough.
Don’t rush the browning: Let the chicken cook undisturbed for a few minutes on each side. This gives it a deep, rich color and adds so much flavor to the dish.
Let the wine cook down: It only takes a couple of minutes, but this step is important to mellow out the sharpness of the wine and bring out the flavors. If you skip this, the sauce might taste too strong.
Add the butter slowly: Whisking it in a little at a time keeps the sauce silky instead of greasy. It also helps everything blend together smoothly.
Stir in the parsley at the end: It keeps the flavor fresh and the color bright. If you add it too early, it loses its punch.
Taste before serving: A little extra salt or a squeeze of lemon (if you like) can bring everything together perfectly.
Nutrition
Calories: 2070kcal | Carbohydrates: 28g | Protein: 136g | Fat: 142g | Saturated Fat: 79g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 39g | Trans Fat: 5g | Cholesterol: 945mg | Sodium: 2398mg | Potassium: 2067mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4525IU | Vitamin C: 13mg | Calcium: 184mg | Iron: 8mg